Table 2.
Fatty acid composition in the diets
| FA mg/g diet | LF | HF | HF-ω3PL | HF-ω3TG |
|---|---|---|---|---|
| SFA |
11.3 ± 1.6 |
71 ± 12$ |
64 ± 1$ |
66 ± 5$ |
| MUFA |
24 ± 6 |
82 ± 14$ |
76 ± 1$ |
72 ± 5$ |
|
n-6 PUFA |
12 ± 2 |
29 ± 5$ |
21 ± 1$ |
21 ± 1$ |
|
n-3 PUFA |
2.1 ± 0.2 |
2.0 ± 0.4 |
2.8 ± 0.2$* |
3.9 ± 0.1$* |
| Among which 18 :3 n-3 |
2.1 ± 0.2 |
2.0 ± 0.4 |
2.0 ± 0.1 |
1.9 ± 0.1 |
| 20 :5 n-3 |
- |
- |
0.2 ± 0.0$*£ |
0.4 ± 0.2$* |
| 22 :6 n-3 |
- |
- |
2.8 ± 0.2$*£ |
3.9 ± 0.2$* |
| Total PUFA |
13.8 ± 2.3 |
30.4 ± 5$ |
23.7 ± 0.4$ |
25.0 ± 1.4$ |
|
n-6/n-3 ratio |
5.4 ± 0.4* |
14.3 ± 0.3 |
7.7 ± 0.5* |
5.4 ± 0.2* |
| Total FA |
49 ± 9 |
184 ± 31$ |
163 ± 2$ |
162 ±11$ |
| α-tocopherol (μg/g chow) | 185 ± 6 | 219 ± 4 | 201 ± 1 | 207 ± 18 |
(*P < 0.05 vs HF); ($P < 0.05 vs LF), (£P < 0.05 vs HF-w3TG). ANOVA followed by Fisher test. Data are mean ± SEM for n = 3. Abbreviations: FA, fatty acids; MUFA, monounsaturated fatty acids; SFA, saturated fatty acids.